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Pepita-roasted Tomatillo Dip


Pepitas, or roasted pumpkin seeds.

San Antonio loves a good tomatillo dip, and this version benefits from the addition of garlic, tangy lemon juice, the nuttiness of roasted pumpkin seeds, and the freshness of cilantro leaves mixed with the tart tomatillos.

It’s a  perfect treat, whether you’re looking for something to snack on while cheering on the U.S. Women’s National Team as they play in the World Cup finals or just munch on any mid-afternoon.

“For a special presentation, try serving this smooth, rich-tasting dip in a hollowed-out squash,” say the editors of the new “The Sunset Cookbook” (Oxmoor House, $34.95).

Pepita-roasted Tomatillo Dip

3 fresh tomatillos (about 6 ounces), husks removed
1/2 cup pumpkin seeds or pepitas
2 medium garlic cloves, peeled
2 tablespoons fresh lemon juice
1/3 cup extra-virgin olive oil
1/2 cup loosely packed cilantro leaves
1/2 teaspoon salt, plus more to taste
Tortilla chips

Put tomatillos in a small baking pan and broil 4 to 6 inches from heat, turning once, until skins are lightly charred, 5 to 8 minutes.

In a small, heavy skillet over medium heat, toaste pumpkin seeds until golden brown, 2 to 4 minutes.

In a blender, whirl tomatillos, pumpkin seeds, garlic, lemon juice, oil, cilantro and salt until combined but still slightly chunky. Scrape into a small bowl; add more salt to taste. Serve with chips.

Make up to 1 day ahead, chilled.

Makes about 1 1/2 cups.

From “The Sunset Cookbook”

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Make Your Own Flavored Popcorn


Why buy flavored popcorn when you can flavor it yourself?

“Why pay a premium for flavored popcorn when making it yourself is so simple?” ask the editors of the new “The Sunset Cookbook” (Oxmoor House, $34.95). Gouda and garlic give this party food extra flavors your family will love.

Gouda Garlic Popcorn

1 tablespoon vegetable oil
1/2 cup popcorn kernels
2 cups finely shredded smoked gouda cheese
Garlic salt

Coat bottom of a wide, lidded pot with oil. Add popcorn kernels and set pot, covered, over high heat. Pop corn, shaking pot often. Remove from heat.

Sprinkle popcorn (still in pot) with gouda and garlic salt to taste, tossing well.

Makes 6 servings.

From “The Sunset Cookbook”

Variation: Indian-spiced Popcorn

Pop corn as directed in Gouda Garlic Popcorn. Transfer to a large bowl. In same pot, melt 1/4 cup butter, add 1 teaspoon garam masala and a little cayenne and turmeric to taste. Drizzle over popcorn. Sprinkle with salt, to taste.

Makes 6 servings.

From “The Sunset Cookbook”

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Smoked Trout Pâté Comes Together Quickly


Smoked Trout Pâté

If you want an easy appetizer or a light summertime salad topper, try this Smoked Trout Pâté, which goes together easily. But don’t get too hung up on the type of fish you use.

“You can make this pâté with any smoked oily fish,” Kate McDonough writes in “The City Cook” (Simon and Schuster, $20). “Trout is usually the easiest to find, but if you can find smoked bluefish, use that instead of the trout because its strong flavor combines well with the other ingredients. For those not familiar with prepared horseradish, it’s sold in refrigerated jars, often near a grocer’s dairy case; if you have a choice between red horseradish, which is tinted with beet juice, or plain white, choose the white.” Also, look for prepared horseradish without sugar. Sweetness is not what this dish is about.

“This spread is nice on small squares of toasted bread, crackers, croutons or thin slices of seedless English cucumber,” McDonough writes.

Smoked Trout Pâté

8 ounces smoked trout or bluefish, skin removed and discarded
1 (8-ounce) package regular or reduced-fat cream cheese, at room temperature
1 1/2 teaspoons prepared white horseradish
1 1/2 teaspoons fresh lemon juice
2 to 4 drops Tabasco or other hot sauce (optional)
2 tablespoons tiny capers, drained

Break up the fish into pieces and place in a food processor equipped with a steel blade. Add the cream cheese and pulse until the fish and cream cheese are combined. Add the horseradish and lemon juice, and pulse to combine. Taste and adjust the seasoning, adding more lemon juice or horseradish if necessary. Add the Tabasco, if desired. Add the capers and pulse a few more times until they are mixed throughout.

Spread on crackers, pieces of toasted bread, or thin slices of seedless English cucumbers or use as a dip with crudités. The pâté can be made a day in advance and stored covered in the refrigerator. Just bring it to room temperature when you’re ready to serve so that it’s easy to spread.

Makes 2 cups or enough for about 40 cucumber rounds.

From “The City Cook” by Kate McDonough

 

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Party Flavors: Get Your Game Day Snack Recipes Here


With the game a week away, don’t just rely on the same old chips and salsa, order-in pizza and bean dip out of a can. SavorSA will be putting up a week’s worth of daily Super Bowl snack suggestions and recipes. Check them out right here, starting with today’s creamy avocado dip that doubles as a salad dressing, plus favorites from our recipe files!

Recipe: Creamy Avocado Salsa

Recipe: Date Bars

Last minute snacks, little or no work

Recipe: Sugar Cream Pie

Recipe: Pecan pralines a new orleans treat for almost 400 years

Recipe: Tomatillo salsa, easy to make.

Recipe: Skewered crisp shitakes with garlic.

Recipe: Vegetarian chili with cheese and scallions.

Recipe: Truffled Goat Cheese Spread

Great slider buns and easy mini subs.

Recipes: Popcorn

Recipe: Bonnie's Guacamole

Recipe: Make your own Muffuletta

Recipe: Fried Pork Tenderloin Sandwich

Recipes: Wings, Three Ways

Recipe: A Trio of Colorful Salsas

Recipe: Grilled Pizza

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